Blackened Sticky Ham - 22cm cast iron Round Casserole - Le Creuset

Blackened Sticky Ham - 22cm cast iron Round Casserole - Le Creuset

Serves: 6-8 --------------------------------------------------------
Ingredients

• 1 ½ kg boneless ham joint
•  1 tablespoon vegetable oil
• 2 small red onions quartered
• 1 stick celery –diced
• 1 carrot- diced
• 500ml apple juice- warmed
• 200g tinned chopped tomatoes
• 5 juniper berries
• 3 Sprigs fresh rosemary
• 3 bay leaves
• Small bunch fresh parsley chopped
• ½ teaspoon ground black pepper

Rub

• 50g muscovado sugar
• 2 tablespoons mild grainy mustard

To thicken

• 1 tablespoon of cornflour mixed with a little water

Method
1.  Score the fat of the ham into diamond shapes.
2.  Place the ham into the casserole, cover with water and bring to the boil over a medium heat on the hob.
3   Place on the lid and simmer for 30 minutes to remove the excess salt.
4.  Carefully pour away the cooking water and remove the ham from the casserole.
5.  Preheat the oven to 160°C, Gas 3, 325°F
6.  Heat the vegetable oil in the casserole on the hob and gently fry the onions, celery and carrots for a couple of minutes.
7.  Add the warm apple juice, tomatoes, juniper berries and herbs. Simmer for 5 minutes.
8. Remove from the heat.
9. Sit the ham scored side up, in the sauce, put the lid on and cook in the oven for   about 1 hour.
10. Remove the casserole from the oven and remove the lid.
11. Turn up the oven heat to 220°C, Gas 7, 425°F.
12. Mix the muscovado sugar with the mustard and coat the scored top of the ham with the rub.
13. Return the casserole back to the oven without the lid for about 20-30 minutes to allow the top to blacken and become sticky.
14. Carefully remove the ham from the casserole and place onto a warmed dish.
15. Remove the bay leaves and herb stalks from the sauce. Stir in the cornflour and water mixture, return to the boil to thicken.
16. Slice the ham and serve with the sauce.